What do police officers do when not on duty? Well, one of ours grows fantastic butternut squash. I was recently presented with this beast and, because time has been a tad limited recently, I quickly gathered a few other seasonal veg from the garden and thought SOUP!
I love making soup. Slinging things into a big pot and adjusting the taste as it progresses is very relaxing. For this soup, however, I decided to roast everything first. So, without any more waffle, here’s the next stage.
- 1 butternut squash
- 1 romano pepper
- as many tomatoes as you can find
- 1/2 green chilli (optional)
- olive oil
- 1 segment elephant garlic chopped
- 1 bunch mixed herbs (thyme, parsley)
- 2 pints stock
- Juice 1 lemon
- 1 teaspoon balsamic vinegar
- 1 onion, finely chopped
Preheat oven to 200 C. Peel squash and chop into bite sized pieces. Place squash, pepper, tomatoes, chilli and garlic in a large roasting tin and drizzle oil over. Toss everything until coated in oil and season well. Roast for about 30 minutes until squash is soft and just turning golden on the edges. Remove from oven and put to one side.
Meanwhile, heat some olive oil in a large saucepan and add onion. Fry gently until soft and golden. Add contents from roasting tin, the chopped herbs and the stock, vinegar and lemon juice. Bring to boild, lower heat and simmer gently for 15 minutes. Remove from heat, allow to cool then liquidize. Taste and adjust seasoning if necessary.